TIME: 10 minutes (plus time to culture) SERVES: 1 PINT
Coconut yogurt is a satisfying treat if you have a lactose intolerance, or are trying to minimize carbs. It is very rich, so I recommend eating just a couple spoonfuls at a time—it makes a great probiotic-filled snack, or topping for Chocolate-Avocado Pudding.
1 can full-fat coconut milk (I’ve found the “Classic” Native Forest brand produces a better result than the “Simple”—I assume this is due to the guar gum)
2 probiotic capsules (I use this one because it is available in the refrigerated section of my grocery store.) Avoid probiotic pills, because they need to be crushed instead of opened & emptied
If your coconut milk has separated, pour into a bowl and mix thoroughly until emulsified and creamy. This is easier at room temperature.
Open the probiotic capsules, empty them into the coconut milk and stir thoroughly.
Cover loosely with a small plate or clean dish towl, and let sit at room temperature in a warm, dark place for a few days, until slightly soured and thickened, stirring once or twice per day.
Transfer to the fridge with a tight fitting lid to further thicken.
After it has cooled, it will be incredibly thick and ready to eat! You can then add your favorite flavorings, or enjoy as is.